Abstract
Concentrating fruit juices by freezing supports the maintenance of both nutrients and flavors. Development of the freezing concentration process has introduced equipment such as centrifuge or block freezing systems, which are suitable for large-scale commercial processing. However, the necessary characteristics of freeze concentration methods for juices include simplicity and low cost. This study examined the effects of different container shapes on the processes of freezing and melting. The shape of the container was found to be more important than the melting temperature, across a relatively large scale. Furthermore, the nutrient procyanidin B2 and saccharides were concentrated. The methods concentrated juice components under low cost conditions without complex equipment. This research thus not only offers benefits for commercial juice preparation but also provides new insight into effects of shape differences in concentration technologies.
Highlights
Juice concentration by freezing is a widely studied process [1]
Acetone, acetonitrile, acetic acid and procyanidin B2 were obtained from Fuji Film Wako Pure Chemical, Japan
Using a mass-marketed freezer (Hoshizaki Corporation, Aichi, Japan), 200 ml of apple juice was frozen with an ice cube tray [6, 7] or a separatory funnel [8] as shown in Scheme 1 to allow small-scale examination
Summary
Juice concentration by freezing is a widely studied process [1]. Freeze concentration of grape juice for making wine has been introduced by one of the biggest beverage production companies in Japan [3]. Freeze concentration of orange juice using freezing units has been investigated [4]. Combing both centrifuge and block freeze concentration processes yielded high-quality concentrated juice from blueberries and pineapples [5]. Because such a procedure is efficient in concentrating juices, manufacturers will introduce related methods and equipment
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